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Scottish Stone Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.5638
Energy (kCal)1917.8577
Carbohydrates (g)212.257
Total fats (g)125.2772
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soften the gelatin in the sherry. | 2. Heat the light cream and the sugar together while stirring in the top of a double boiler over simmering water until the sugar has dissolved. Blend in the gelatin-sherry mixture and stir until the gelatin has dissolved. Remove from heat and cool down until the mixture begins to thicken. Add the vanilla extract. | 3. Spread half of the apricot jam in the bottom of a glass serving dish. If the jam is very thick thin it out with a little brandy. | 4. Spoon in the cream mixture and place in your refrigerator. When this has set, spread the remaining apricot jam over. Sprinkle with toasted almonds, if wished. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 envelope - - - -
    sherry wine 1/2 cup - - - -
    cream 1 1/2 cups 1188.0 23.94 13.068 124.848
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    apricot jam 2/3 cup 516.2667 137.3867 1.4933 0.4267
    almond toasted - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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